tastes like the real thing says my husband. I have never had the real thing but this is damn tasty

in a large mixing bowl, combine corn, garlic, onion, celery, Old Bay & saltines. Add mayo & mashed taters, mix well. Fold in your big ol' crab chunks trying to not break them up too much. Fold in the egg and then form into cakes. Fry in minimal oil in hot skillet.

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my wasabi aoili

1/4 cup mayo mixed well with as much wasabi as needed for your taste & 3 tsps sesame oil
{this was all i had to serve with the crab cakes}

I combined 2 basic recipes for crab cakes so I could use BOTH the corn and the mashed tatersmore than 8 big cakes601 Dungeness Crab, pre-cooked & cooled, get all the meat out you can1 small red potato, cooked & mashed and cooled1/2 corn on the cobb, cooked, cooled & kernels cut off3 cloves garlic, chopped fine1/4 cup red onion diced fine1 celery rib, diced small12 Saltines crumbled1 tbs Old Bay seasoning1 cup mayonnaise1 egg, in a small bowl, stirred with a forkoil

heat oil in heavy pan over medium heat. add garlic, bay leaf, and crushed red pepper. saute until garlic is tender, about 1 minute. add wine and bring to a boil. add tomatoes, bring to a simmer. simmer until tomatoes begin to break down(about 10 minutes is good). add seafood and basil, cook covered until seafood is done, tender. serve with warm crusty bread.this is a subtle variation of a food.com recipehow hungry are you? 2-415this is super easy and yummy. maybe too spicy for some of the little ones- makes my nose run a bit. my SO is italian, and says this is called ciapini(sp?). anyhow, the recipe on food.com call for shrimp, mussels, and clams, but i use a bagged seafood mix from trader joes of scallops, shrimp, and calamari. try it!1/4 cup olive oil5 garlic cloves, minced1 bay leaf1 tsp crushed red pepper1 cup white wine1 28oz can diced tomatoes1/2 cup roughly torn fresh basil leaves16oz , or a little more, mixed shellfish/seafood1 crusty warm baguette

heat LARGE saute pan over high heat. add olive oil and shrimp- saute until they are 1/2 cooked, about 2 minutes. add garlic and shallots, saute until they are golden brown (mine never browned). add tomatoes, mushrooms, artichoke hearts, and green onions. remove from heat and carefully ad wine. return to heat and cook until wine reduces by 1/2. add cream and let sauce reduce for 2 minutes, or until it thickens. serve over pasta of your choice.food network415this was the dinner i made for some friends on xmas eve. i tried to double this recipe......not a good idea. if you need more, make it in two batches. doubling messes it all up, especially for the sauce reduction time.
anyhow- it was DELICIOUS! and surpsingly fast and easy. will become a regular meal at my house.2 1/2 oz olive oil32 shrimp, peeled and deveined2 tbsp diced fresh garlic2 tbsp diced shallots1/2 cup diced fresh tomato ( i personally like more, feel free to double)1 cup thinly sliced mushrooms1/2 cup chopped green onion1 cup cheap, or leftover, white wine4 cups cream, or heavy whipping cream, any kind of cream.16 canned artichoke hearts, quartered

Wash and slice the zucchini. Quarter lemons. Place in rimmed baking dish. Arrange salmon amongst vegetables. Add dill, salt and pepper to taste. Drizzle with olive oil.
Turn oven on to broil.
Broil for 15-20 minutes, or until vegetables are tender and fish is cooked.2152 skinless, boneless salmon fillets1 zuchinni, cut into slices4 sprigs of dill1 lemon, quarteredolive oilsalt and pepper, to taste